Rating: 4.44 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.

  • Sift flour, baking powder, and salt together in a bowl.

  • Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.

  • Bake in the preheated oven until cake is golden brown, about 40 minutes.

  • Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts

465 calories; protein 3.5g; carbohydrates 77.2g; fat 16.7g; cholesterol 73.3mg; sodium 339.6mg. Full Nutrition
Advertisement

Reviews (6)

Most helpful positive review

Rating: 5 stars
06/07/2020
It was a hit for my dads birthday. I added a splash of pineapple juice and a teaspoon of cinnamon and brown sugar to the batter. Read More

Most helpful critical review

Rating: 3 stars
03/16/2020
The cake's structure is terrible. After baking and letting it cool for a long period of time, I tried to turn it out onto a plate and the whole thing fell apart -- it looks more like bread pudding with pineapple on it. The flavor is just OK -- with all the butter and sugar, it should have been amazing, but it wasn't. Like sweet but with no flavor. Read More
16 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/21/2020
My elderly father was telling me about his mama's Pineapple Upside-Down Cake that she use to make in a skillet. He wished that she was here to make him one for his upcoming Birthday. I found your recipe and made him one (using his mom's cast iron skillet) today for his Birthday. He literally cried tears of joy. He said that it was just how he remembered it as a boy. Read More
(1)
Rating: 5 stars
09/21/2020
I MADE THIS CAKE TODAY ABSOLUTELY DELICIOUS AND SLMOST GONE Read More
Rating: 3 stars
03/16/2020
The cake's structure is terrible. After baking and letting it cool for a long period of time, I tried to turn it out onto a plate and the whole thing fell apart -- it looks more like bread pudding with pineapple on it. The flavor is just OK -- with all the butter and sugar, it should have been amazing, but it wasn't. Like sweet but with no flavor. Read More
Advertisement
Rating: 5 stars
01/30/2020
First thing I ve ever baked and in Denver! Read More
Rating: 5 stars
01/06/2021
I made this cake today for my wife's Birthday. We both loved it. My only addition was pineapple juice to the cake batter. Which is something my mom used to do with her pineapple upside down cakes. My top was a little messy, but i think i should have maybe paper toweled my pineapple rings, to eliminate any extra liquid, before I put them in the butter/brown sugar. Read More
Rating: 5 stars
04/20/2021
I took this recipe and made it my own. I had crushed not slices pineapple. I took a whole stick of butter in the bottom of my pan added dark brown sugar and the pineapple and cooked it until the sugar was melted over everything. I used a yellow cake mix added the juice from the can and a little milk and stirred it until i had a nice batter. Oh I forgot I added a shot of Jack Daniels to the pineapple mixture and a little cinnamon to the cake batter. Hubby loved it and I will be making it again. Happy baking everybody. Read More
Advertisement
Rating: 2 stars
01/24/2021
I followed the recipe exactly except used fresh pineapple instead of canned. It turned out more like a cobbler than a cake and was really hard to get out of the skillet. Also, two sticks of butter and three cups of sugar made for a cloying, heavy dish. I doubt I will make this again but thanks for posting. Read More
Rating: 5 stars
02/28/2021
So delicious ! You have to keep it in oven for an extra 10-12 minutes because the center wasn’t done but just place a piece of foil over it so it doesn’t burn . THE BEST!!!! Read More
Rating: 5 stars
06/20/2019
I did not have any maraschino cherries so I used canned pie cherries. everyone seemed to like them better. Read More